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Best Black Raspberry Lavender Jam Recipe with Vanilla Bean

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A delicate and fragrant homemade jam combining black raspberries, culinary lavender, and vanilla bean for a silky, balanced spread perfect for breakfast or gifts.

Ingredients

Scale
  • 4 cups fresh or frozen black raspberries (about 600 grams / 21 ounces)
  • 3 cups granulated sugar (600 grams / 21 ounces), preferably organic cane sugar
  • 2 tablespoons fresh lemon juice (about 30 ml / 1 fluid ounce)
  • 1 tablespoon dried culinary lavender buds (food-grade)
  • 1 whole vanilla bean, split and scraped (or substitute with 1 teaspoon vanilla bean paste or pure vanilla extract)
  • 1/4 cup water (60 ml / 2 fluid ounces)

Instructions

  1. In a heavy-bottomed saucepan, combine dried lavender buds with 1/4 cup water. Warm gently over low heat for about 5 minutes to release aroma, stirring occasionally. Do not boil or burn. Set aside to steep.
  2. Rinse black raspberries gently under cold water and drain well. Remove stems or debris. Optionally, lightly mash half the berries for a smoother texture.
  3. Add black raspberries and granulated sugar to the lavender infusion in the pan. Stir gently to combine. Let sit for 20 minutes to 1 hour to draw out juices.
  4. Split the vanilla bean lengthwise and scrape out the seeds. Add both seeds and pod to the jam mixture.
  5. Place pan over medium heat and bring to a gentle boil. Stir frequently with a wooden spoon to prevent sticking or burning. Cook for 15-20 minutes until jam thickens and reaches about 220°F (104°C) or passes the plate test.
  6. Remove vanilla pod and strain out lavender buds using a fine mesh strainer or slotted spoon.
  7. Pour hot jam into sterilized glass jars, leaving 1/4 inch headspace. Seal jars immediately and let cool to room temperature. Store refrigerated for up to three weeks or process in a water bath for longer shelf life.

Notes

Cook jam slowly over moderate heat to avoid burning sugar and preserve bright flavor. Stir frequently. Remove vanilla pod and lavender buds before jarring to avoid gritty texture. Use plate test to check jam set if no thermometer is available. Refrigerate after opening and consume within three weeks. For longer storage, use water bath canning.

Nutrition

Keywords: black raspberry jam, lavender jam, vanilla bean jam, homemade jam, fruit preserves, easy jam recipe, gluten-free jam, vegan jam

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